My cousins drove down here from Washington and brought an icebox of fresh-caught salmon with them. With the freezer packed with fish I decided to cook salmon at least twice a week. I found one recipe adapted from Food & Wine that I particularly enjoyed.
Serving Size: 4
- 1/4 cup soy sauce
- 2 tbsp mirin (I actually used maggi seasoning sauce and thought it tasted better)
- 1/2 cup chicken broth
- 1/2 tsp sugar
- 1 clove of garlic, minced
- 2 tbsp plus 2 tsp cornstarch
- 3 tbsp water
- 1 egg white
- 4 salmon fillets (8 oz each)
- 1/4 cup sesame seeds
- 1/4 cup olive oil
In small bowl whisk soy sauce, maggi seasoning sauce, broth, sugar, and garlic. In another small bowl dissolve 2 teaspoons of cornstarch in water.
Whisk the egg white and remaining 2 tablespoon of corn starch in a small bowl.
Brush the skinless side of the salmon with this mixture.
Dip in sesame seeds and press gently to coat.
Heat oil in large nonstick skillet over medium-high heat. When oil is hot place salmon in, sesame side facing down. Cook for 5 minutes or until golden brown. Turn over and cook for 5 more minutes.
Heat soy sauce mixture in small sauce pot over low heat until it simmers. Whisk in cornstarch-water mixture and stir until sauce thickens. Serve the sauce alongside or underneath the salmon. I think pouring the sauce underneath the salmon allows the salmon to soak up the flavor and gives a stronger taste.